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10 Best Paella Pans
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Buying Guide for the Best Paella Pans
Picking a paella pan might seem simple, but choosing the right one can really elevate your cooking experience. Paella pans are specially designed to cook this traditional Spanish dish, providing the space and heat distribution needed for the perfect socarrat (that beautiful crispy rice layer). Considering your usual batch sizes, heat source, and cleaning preferences will help you find the best fit for your kitchen.MaterialThe material of a paella pan affects how it cooks and how you care for it. Traditional pans are made from carbon steel, which heats up quickly and can create a great crust but requires regular seasoning to prevent rust. Stainless steel pans are durable and easy to clean, while enameled steel provides some rust resistance but may not offer quite the same classic flavor. Think about how much time you want to spend on maintenance and what kind of cooking results you prefer: carbon steel for tradition and flavor, stainless for low maintenance, or enameled for convenience.
Size (Diameter)Paella pans come in a range of diameters, and the right size depends on how many people you’re usually cooking for. Smaller pans (about 30-36 cm) are good for 2-4 servings, medium pans (38-46 cm) suit 4-6 people, and large pans (50 cm and above) can handle 8 or more servings. It’s important not to overcrowd the pan, so err on the slightly bigger side if you’re unsure. For gatherings, a larger pan ensures everyone gets a delicious taste, but if cooking for two, a smaller pan is easier to manage and clean.
DepthThe depth of a paella pan is usually shallow, which is intentional: it allows the rice to cook evenly and for the prized bottom layer to form. Pans that are too deep can cause uneven cooking. If you frequently add lots of seafood or other bulky ingredients, a slightly deeper pan may give you more flexibility, but for most home cooks, a traditional shallow design yields the best results.
HandlesMost paella pans feature two side handles to make moving the pan easier, especially when it's hot and full. The sturdiness and size of the handles impact handling safety and comfort. If you’ll be transferring the pan from stovetop to oven or carrying it to a table, look for solid, well-attached handles that are big enough to grip with oven mitts.
Compatibility with Heat SourcesDepending on what stovetop or heat source you have—gas, electric, induction, or open flame—make sure your chosen pan is compatible. Some pans, like carbon steel and enameled steel, work well across different burners and even outdoors over a fire. Stainless steel can sometimes be less reliable on induction unless specified. Matching your pan to your primary cooking method ensures safety, efficiency, and great results.